Hamburg Steaks.

Southland Times, Issue 23650, 27 October 1938, Page 14

Hamburg Steaks.

Ingredients: lib minced steak, 1 onion, i cup soft white breadcrumbs, 2 tablespoons flour, 1 tablespoon chopped parsley, salt and pepper, 1 tablespoon tomato sauce, 1 egg or 1 tablespoon gravy or milk, sliced fried onions or tomatoes. Method: Peel and mince the onion and mix with minced steak, parsley, breadcrumbs, tomato sauce, a teaspoonful flour and season with salt and pepper. Moisten as required with milk, _;r=vy or beaten egg and form into small round flat cakes on a floured board. Cook on a hot, greased girdle or frying pan until well brown on both sides, turning the cakes once when half-cooked. Serve at once

with sliced fried onions or tomatoes and garnish with parsley sprigs. Grapefruit Meringue Pie. Ingredients: li grapefruit, 1J orange, li lemon, 1 cup water, 1J cups sugar, 1 tablespoon butter, 4 level tablespoons cornflour, 2 egg yolks, 2 egg whites with 2 tablespoons castor sugar, a baked pastry tart shell. Method: Blend the cornflour smoothly with about i cup water and place remainder in saucepan with the sugar. Heat to boiling point, stir in blended cornflour and cook for two minutes, then remove from heat and stir in the egg yolks, strained fruit juices and butter, mixing tnoroughly.

Cook for few minutes without boiling and pour the mixture nto the prepared pastry shell. Whisk egg whites to stiff froth, add castor sugar and mix evenly, then pile meringue o' r r filling and bake slowly till set and lightly brown. Serve hot or cold with custard or cream. Grapefruit Marmalade. Ingredients: 2 grapefruit, 2 oranges, 2 lemons, water and sugar in proportion. Method: Wipe and peel the fruit, removing white membrane an 1 seeds, and slice the flesh thinly. Discard half the fruit peels, remove white membrane from remainder. cut yellow portion into narrow strips and add to sliced flesh. Measure

and add three times the quantity of water, leave overnight, then heat to boiling point and boil for 10 minutes. Leave overnight, then boil slowly for about an hour and a half till rind is tender. Measure the mixture and allo an equal amount of sugar. Heat sugar in oven, add and stir until dissolved, then boil mixture until a sample “jells’’ in a few minutes on a cold saucer, skimming as required. Pour into warm dry jars, and when cold seal the contents securely before storing in a dry, cool, airy place. Girdle Oatcakes. Ingredients: jib fine oatmeal, J tea-

spoon salt, 1 dessertspoon butter or bacon fat or lard, about 3 tablespoons hot water. Method: Place oatmeal and salt in basin and add the melted butter or bacon fat with sufficient hot water to form a stiff paste. Turn mixture on to lightly-floured board, knead till smooth and roll very thinly to round shape about eight inches in diameter, using a little oatmeal if necessary to prevent sticking to board. Cut into triangular shapes and place on heated greased girdle iron over steady evenlydistributed heat. When crisp and lightly browned on one side, turn each cake and cook the second side. Serve cold with butter or honey. If preferred, the

cakes may be slowly baked on greased baking trays in oven. Well-cooked oat cakes keep satisfactorily stored in an airtight tin. Grapefruit and Jelly. Ingredients: 2 grapefruit, 2 lemons, lib cooking apples, 4 pints water, sugar n proportion. Method: Wash and slice the fruit thinly, place in saucepan with water and simmer for li to 2 hours, mashing the fruit occasionally until soft and pulpy. Strain through scalded jelly bag or muslin, leaving to drip undisturbed for several hours. Place pulp from bag in saucepan, cover with fresh water, simmer for about an hour, and

strain through jelly bag. Combine the two extracts, measure and allow an equal quantity of sugar. Heat liquid ‘o boiling point, add heated sugar, stir until dissolved, then boil quickly until a sample “jells” in a few minutes on a cold saucer. Pour into warm, dry jars, and make the seals airtight when contents are cold. Grapefruit Punch. Ingredients: li cups water, 2 cups sugar, few sprigs fresh mint, 3 cups infused weak tea (or ginger ale), 1) cups lemon juice, 1 cup orange juice, 1 cup grapefruit juice. Method: Boil the sugar,

> mint and water 'for five minutes, then chill and add the chilled fruit juices, infused tea, or ginger ale. Strain and serve chilled, garnished with sliced lemon. t Grapefruit Sherbet.

Ingredients: 1J pints water, 1 cup sugar, 2 cups grapefruit juice, 1 cup orange juice. Method: Dissolve the sugar in the water and boil for 10 minutes, then leave to cool. Add the strained grapefruit and orange juice and chill the mixture. Whisk and freeze in refrigerator or in freezer and serve in glasses with wafer biscuits.